Kia ora, hospitality whānau!
I hope this message finds you well! 😉
How are things going on your side? It’s hard to believe we’re already halfway through the year, time really does fly.
This time of year offers a natural pause. A moment to breathe, check in, and ask: What’s working well? What’s felt a bit off? And what small changes might make the rest of the year feel a little smoother?
Even the busiest kitchens or venues benefit from a quiet moment of reflection. Sometimes, a fresh perspective is all it takes to shift gears or find new energy.
In this update, we’re simply sharing a few tools and ideas that might help you reflect, recalibrate, or just feel a bit more in control as we head into the second half of the year.
With warmest regards,
Mark Collins Team
FEATURE ARTICLE
Mid-Year Business Review: Keep Your Flywheel Spinning
At the midpoint of the year, many hospitality operators are busy juggling day-to-day demands but it’s also one of the most important times to pause and reflect. This is your strategic pit stop. A chance to check in on how your business is really performing and make sure your efforts are still aligned with your goals.
And if you’re following the Flywheel Success Model, now is the time to ensure your flywheel is turning efficiently and gaining momentum, not losing it.
Why the Mid-Year Review Matters
Unlike a funnel that narrows focus and loses energy as customers move through it, a flywheel builds on itself. Every customer experience, sale, and operational improvement feeds the next stage of growth…Read more
FOOD BUSINESS CONSULTANCY
Tight Margins? Time to Tighten the Leaks
In hospitality, the difference between profit and loss often comes down to the details. With rising costs and tighter margins, every dollar counts. Here’s how to protect your bottom line without compromising quality:
💸 Audit your fixed and variable costs
Start with the basics—rent, utilities, wages, and supplies. Are there subscriptions or services you no longer use? Even reviewing your utility usage or linen contracts can uncover surprising savings.
🧾 Renegotiate supplier agreements
Loyalty is great—but so are better terms. Talk to your suppliers. Can you get bulk discounts, consolidate orders, or switch to seasonal alternatives?
👨🍳 Review staffing rosters against real-time demand
Use POS data and booking trends to align rosters with actual foot traffic. Overstaffing during slow periods eats away at profit.
🧼 Reduce waste with portion control or smart ordering
Fine-tune your portion sizes and track wastage. Switching to batch prep or tracking popular items can reduce spoilage and unnecessary spend.
💡 Remember: In a tight-margin business, small operational tweaks can unlock big improvements. Review, refine, repeat—and watch your Flywheel spin more efficiently.
MARKETING
5 Marketing Strategies That Have Worked in the Food Industry This Year (So Far)
1. Hyper-Local Storytelling
People connect with people. Sharing your team’s story, origin of ingredients, or local suppliers builds trust—and buzz.
2. User-Generated Content
Reposts of customer photos, review incentives, and “tag to win” promos are driving organic reach and engagement.
3. Limited-Time Menus & Collabs
Scarcity sells. Pop-up dishes, chef partnerships, or seasonal themes keep your menu exciting and social media-worthy.
4. SMS & Loyalty 2.0
SMS campaigns paired with personalised rewards are driving repeat visits and higher spend—especially off-peak.
5. Community Content
From staff shoutouts to fundraisers, feel-good content gets shared. Customers love supporting venues that give back.
Each tactic feeds your Flywheel—attracting more customers, increasing spend, and building long-term loyalty.
FUN FACT
From Tweet to Tacos: The Power of a Bold Idea
Did you know the world’s most famous food truck, Kogi BBQ in LA, started with a single tweet?
In 2008, Kogi BBQ, a Los Angeles-based Korean-Mexican fusion food truck, utilised Twitter to announce its location, leading to a significant following and long lines of eager customers. This innovative use of social media not only propelled Kogi BBQ to fame but also revolutionised food truck marketing strategies.
Lesson? You don’t need a big budget, just a bold idea and the right timing. 🌮📲
Your next post could be the one that gets people queuing down the street!
Train your team to drive more value per guest
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